Ingredients
600 gr. Orecchiette (variety "Toasted wheat")
8 Gallipoli prawns
200 gr. 5tracciatella
2 shallots
Salt to taste
Extra virgin olive oil to taste

Preparation
Shell the red prawn tails, chop them with a knife and season them with a drizzle of oil. Set them aside in the refrigerator. Cook the pasta in boiling salted water. In the meantime, heat a little oil in a saucepan, chop the shallot, brown it for a few minutes and then stew it with a little prawn broth prepared with the heads and shells.

Drain the pasta al dente and sauté it over high heat in the sauce, adding more prawn broth if necessary. Using a ladle, place the Orecchiette with toasted wheat in the center of the plate. Add the stracciatella and complete the presentation with the prawn tartare. Serve immediately.